Kitchen Sink Chili
Bold, hearty, and endlessly customizable, Kitchen Sink Chili is the ultimate one-pot comfort food that turns whatever you have on hand into a deliciously satisfying meal. Packed with robust flavors from chili powder, cumin, and paprika, this chili recipe combines juicy ground beef or turkey, a medley of beans, fresh or frozen corn, and even optional veggies like zucchini or carrots for added nutrition. Whether you're cleaning out your fridge or craving a wholesome, crowd-pleasing dinner, this versatile dish is ready in just an hour and perfect for meal prepping or feeding a crowd. Top it off with sour cream, shredded cheese, or scallions for the perfect finishing touch. Perfect for cozy evenings, game days, or busy weeknights, Kitchen Sink Chili is your go-to recipe for a hearty, flavor-packed bowl of happiness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium bell peppers, diced (any color)
- 4 cloves garlic, minced
- 1 pound ground beef or turkey
- 28 oz canned diced tomatoes
- 2 tablespoons tomato paste
- 15 oz canned kidney beans (drained and rinsed)
- 15 oz canned black beans (drained and rinsed)
- 1 cup frozen or fresh corn kernels
- 2 cups vegetable broth or beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups optional vegetables (zucchini, carrots, etc.), diced
- to taste optional toppings (sour cream, shredded cheese, scallions, etc.)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell peppers to the pot, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef or turkey to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the canned diced tomatoes, tomato paste, kidney beans, black beans, corn, and broth.
Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well to combine.
If using additional vegetables like zucchini or carrots, add them to the pot now.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed.
Serve hot with your favorite toppings, such as sour cream, shredded cheese, or scallions.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 93.8 g | 335% | |
| Total Sugars | 79.3 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8633 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
